Gorgonzola Pasta

This works insanely well as leftovers and tastes like it should be way more calories.

• 6 oz uncooked wheat pasta (I like penne)
• 2c fat free half and half
• 2 TB flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne pepper
• 1/4c gorgonzola, crumbled
• 1/4 c parmesan cheese, shredded
• 1/4 cup chives or green onions

1) Cook pasta according to package directions. Drain.

2) With a wire whisk, combine half and half and flour in a non-stick pot or skillet. Blend until the flour is dissolved. Add salt, pepper, and cayenne. Cook over medium heat, whisking constantly, until the mixture is thick and bubbling.

3) Add gorgonzola and parmesan cheeses, and continue to cook, stirring constantly, until the cheese melts. Stir in green onions.

4) Pour over past and serve.

Yield: 4 servings, 6 points each